This recipe is from The Taste of Kosher. These cookies are made with oil, not butter, and cocoa powder. No hand mixer required, just a whisk. I made half the recipe and got 22 1 T. dough balls. I used about 1/2 c. peanut butter chips instead of chocolate chips. I used a little more salt. Mine baked in about 7.5 minutes and I started with cold dough straight out of the refrigerator. They taste great and I will definitely make them again. The outside is crunchy and the inside is slightly soft, just the way I like them. Edit- I tried warming the dough up slightly in the microwave to bring it to room temperature to see if the dough spread out more while baking but it didn't. I'd like to try these again one day using equal parts melted butter and oil.
I didn't weigh out the cocoa powder. I spooned it into a measuring cup and leveled it off with the back of a knife. Doing it that way always yields a much much lower gram weight but everything I've baked with cocoa powder measured out that way has turned out great.
I grade these an A.
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